Directions:

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold
water to 1 pound of dried beans. Let stand overnight or at least 8
hours. Drain and rinse the beans. Side Note: If you don't have time to
do an overnight soak, try the quick soak method: Rinse and sort the
beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a
boil, boil for 2 minutes, remove from heat; cover and let stand for 1
hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add
onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and
cook for 30-60 seconds before adding stock, drained white beans, ham
hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and
cook over low heat for at least 3 1/2-4 hours, stirring occasionally.
Slowly break up the ham from the bone a little every time you stir the
soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making
sure all fat and bone have been remove from the soup. Taste and
re-season with sea salt and freshly cracked pepper, to taste. Remove the
bay leaf and ladle into bowls.

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About Me

This blog is dedicated to helping those who struggle to answer the question, “What’s for dinner?” As a busy wife, mom, and elementary librarian, deciding what to make for dinner is one of my daily challenges. Menu planning has been my saving grace, so I hope that by sharing my recipes and menus, I can help others on their journey to meal-planning bliss!